Cut the bread into 1-inch cubes. Arrange bread cubes in a butter 2-quart baking dish.
In a large bowl, whisk eggs and sugar together. Add half and half, and heavy cream, whisk until combined. Pour cream mixture evenly over the bread cubes, cover with plastic wrap and refrigerate overnight.
Hull and quarter the strawberries. Place them in a small bowl, cover with plastic wrap and refrigerate until morning.
In a small bowl, combine the flour and brown sugar. Using a fork, cut the butter into the dry ingredients until it resembles sand. Cover with plastic wrap and refrigerate until morning.
When you're ready to bake, preheat the oven to 350 degrees. Take the casserole out of the refrigerator, scatter the strawberries over the top, gently pushing them into the casserole. Sprinkle the crumb topping evenly over the entire dish.
Bake for 40-45 minutes until topping is golden. Serve with a dollop of whipped cream, a side of crispy bacon, and a glass of fresh orange juice, if desired.